Preheat oven to 200°C and prepare vegetables (bell peppers, zucchini, cherry tomatoes).
Toss vegetables with olive oil, salt, and pepper, then roast for 20–25 minutes until tender.
Boil pasta in salted water until al dente. Reserve some pasta water.
Heat olive oil in a pan and sauté sliced garlic until golden.
Add red chili flakes and stir briefly.
Add cooked pasta and roasted vegetables to the pan.
Toss everything together, adding a little reserved pasta water if needed.
Garnish with fresh parsley and serve hot.